Spinach and Artichoke Dip

Ingredients

· 2 tablespoons olive oil

· 1 teaspoon crushed red pepper flakes

· 1 small onion, finely chopped

· 2 large cloves garlic, chopped fine

· 1 (14-ounce) can artichoke hearts, drained and chopped

· 2 tablespoons white wine

· 1 (10-ounce) package frozen spinach, thawed and squeezed dry

· 1 cup sour cream (I use low fat)

· 1 cup mayonnaise (reduced fat)

· 8 ounces cream cheese, softened (low fat)

· 1 tablespoon chopped fresh flat-leaf parsley

· 2 ounces freshly grated Parmesan cheese

· 6 ounces freshly grated cheddar cheese

· 1/2 teaspoon kosher salt

· 1/4 teaspoon freshly ground black pepper

· Hot sauce, such as Frank's, to taste

Directions

Heat oil and red pepper flakes in a medium skillet over medium heat. Add onion and garlic; cook, stirring, until soft and translucent, about 5 minutes. Add artichokes and spinach. Cook, stirring, about 2 minutes more.

Add wine and let cook until liquid is reduced by half, about 2 to 3 minutes. Remove from heat and let cool.

Mix together sour cream, mayonnaise, and cream cheese until well combined. Add parsley, cheese, salt, pepper, and hot sauce; mix until well combined. Fold in the cooled spinach and artichoke mixture. Chill about 2 hours, refrigerate up to two weeks, or freeze to keep longer.

Serve heated or cold with crudités, pita chips, or baguette slices.